This simple tomato appetizer with crumbled feta and extra virgin olive oil is the easiest and most delicious fresh tomato recipe you'll try! It takes only 4 ingredients and comes together in less than 5 minutes, and you can also serve it as a no-cook side next to your favorite meats or fish (a few ideas below).

Tomato halves with feta crumbled feta on a blue and white plate with a side of bread slices

There is no shortage of ways to use up fresh tomatoes, but this simple fresh tomato appetizer, topped with crumbles of creamy feta is the easiest fresh tomato recipe you'll find. And it's a personal favorite of mine because it tastes so much like my childhood home!

Like watermelon and feta, tomatoes and feta is another genius snack I grew up with in Port Said, Egypt. And I can't even tell you how often I had pita pockets with feta and tomatoes for lunch (and sometimes for dinner too). It was a regular thing, particularly during the hot summer months.

This easy tomato appetizer is a grown-up version of my childhood snack. And I made a couple of simple additions that make it an elegant mezze for when I need something quick to serve company. It comes together in less than 5 minutes!

tomato appetizer with sliced tomatoes and crumbled feta and bread basket. A glass of water and bottler of seasoning and an olive oil bottle to the side.

4 Ingredients to make this tomato and feta appetizer

This fresh tomato recipe is made up four simple ingredients: fresh tomatoes, feta, extra virgin olive oil, and a sprinkle of crushed red pepper flakes or Aleppo-style pepper, which is not as hot. A few ingredient notes and tips:

  • For a perfect hand-held tomato appetizer, I like to use campari tomatoes. Campari tomatoes are slightly larger than a cherry tomato, but smaller and rounder than a regular plum tomato. Camparis are also some of the sweetest and most flavorful tomatoes out there. If you can't find them, you can use a smaller plum tomato or Roma tomatoes, and you'll just need to slice them differently, since they're not round.
  • Use a block of creamy feta rather than already crumbled feta. I've mentioned this several times before, but whether you need a big block to make baked feta or just a few crumbles on a salad or your sliced tomatoes like in this appetizer, it's best to begin with a block of feta stored in the brine. It's easy enough to break the cheese with a fork, but feta in the brine is more creamy. Already crumbled feta is dry and often too salty.
  • Choose a quality extra virgin olive oil that will enhance the flavor of this simple appetizer. I used our fruity Spanish Hojblanca olive oil for this recipe, but equally delicious here is Italian Nocellara Extra Virgin Olive Oil which boasts notes of freshly-picked tomatoes.
  • Red pepper flakes or Aleppo-style pepper are optional. If you want just enough of a kick without making it too spicy, go with the Aleppo-style pepper.
close up photo of sliced fresh tomato with crumbled feta and red pepper flakes

How to make this fresh tomato appetizer

This easy recipe is fairly obvious to make just by looking at the photos. You'll start by slicing the Campari tomatoes in half horizontally (through the equator), this will give you the best round shape. Arrange the tomato halves on a platter, flesh side up, then add the feta on top. Drizzle with the olive oil and finish with a pinch of red pepper flakes. That's it!

Serve it with

Serve these tomatoes as an appetizer, and you can add fresh sliced French baguette, if you like. You can also serve them as a cold side for a summery brunch next to an herby potato omelet or a chicken salad sandwich (oh, and you can certainly start with a refreshing apperol sprtiz).

To serve them hot, bake the tomatoes for a few minutes just until the feta is warmed through and somewhat softened and serve as a side next to your favorite grilled meats or things like chicken schnitzel or seared fish.

More tomato appetizers to try

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5 from 3 votes

5-Minute Tomato Appetizer with Feta

Suzy Karadsheh
close up photo of sliced fresh tomato with crumbled feta and red pepper flakes
The easiest fresh tomato recipe you'll try! This tomato appetizer, finished with crumbled feta and a drizzle of olive oil, is a simple yet elegant dish that comes together in less than 5 minutes. You can also serve it as a side next to your favorite entree (I have some ideas up in the post). It's also great for brunch next to an omelet or an egg casserole!
Prep – 5 mins
Total – 5 mins
Cuisine:
Mediterranean
Serves – 6 people
Course:
Appetizer, Side

Ingredients
  

Instructions
 

  • Slice the Campari tomatoes in half horizontally (around the equator). If using Roma tomatoes instead, cut them in half vertically (the long way).
  • Assemble the tomato halves on a plate with flesh side facing you. Top each half with some crumbled feta. Drizzle with extra virgin olive oil, and finish with a pinch of Aleppo-style pepper or red pepper flakes, if using. Serve.

Video

Notes

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. I make these all the time, except I broil them. I cut a teeny slice off the bottom so they stand better and just toss it in the pan and we eat the "ends" with the rest.
    I've done it with fresh Mozzarella too. Then sprinkle fresh basil over them.

  2. My family has made something similar for many years that we call "garlic tomatoes." Sliced tomatoes topped with chopped garlic and crumbled feta and olive oil drizzled over it all. When covered and refrigerated, the garlic really stands out! I love your idea of adding the red or Aleppo pepper flakes for some heat. I'll definitely try that when I have some good homegrown tomatoes ready!